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Spring Nettle-Quinoa Bowl with Grilled Halloumi

Healthy and hearty, this bowl is packed with crunchy vegetables, rich protein, and earthy fungi.


2 T olive oil
2 C spring nettles, washed with gloves
2 C opal basil
2 C sugar snap peas
2 C specialty mushrooms (cordyceps)
1 tsp. kosher salt
1/4 tsp. black pepper
24 oz. Halloumi cheese, cut into wedges
4 C quinoa, cooked


Heat oil in a saute pan. Flash fry nettles, basil and snap peas (one minute) with salt and pepper. Remove from pan and add mushrooms. Cook them five minutes or until tender and starting to brown. Reserve with other cooked ingredients.
Add cheese wedges to hot pan. Brown on all sides.
Arrange serving bowls with equal portions of quinoa topped by nettles, basil, peas, mushrooms, and cheese.
Serve immediately.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.